Roselle

The plant is a strong annual, 5 to 7 feet in height. The leaves are lobed. The
calices of the flowers are red and thick or fleshy, and are the edible portion.
When cooked, they make a sauce or jelly somewhat like cranberry. The juice is
also used as an acid drink. The culture of Roselle is similar to eggplant or
peppers. Plants are started in beds, then transplanted to the field. While the
bolls are still green they are picked and the fleshy calices removed. Roselle
is grown rather extensively in the tropics, and to some extent in warmer
sections of the U.S. Exposure of edible parts is similar to that of small
fruited tomatoes.